Search results for "wine"

La géographie viticole des humanistes français du XVIe siècle

2018

International audience

Development and management of winemaking sustainability: an explorative survey in Sicily

2016

Sustainability is reshaping the global wine industry. This paper provides a fact-finding contribution to the knowledge on how the Sicilian winegrowing sector is facing the challenge of the new scenario of sustainable productions. To reach this goal we carried out an explorative analysis of those Sicilian wineries involved in 2 important sustainability programs in the Italian wine sector, Magis and SOStain, aimed at improve the implementation of sustainable viticulture and wine production. The results of our research concerning 5 wineries in Sicily reveal that adopting sustainable productive methods has lead in general to good technical and financial results by improving their business effic…

Assessment of sensitization to grape and wine allergens as possible causes of adverse reactions to wine: a pilot study.

2015

Background In a recently performed survey with 4000 randomly selected persons, 68 (7.2 %) of 948 respondents reported intolerance and/or allergy-like symptoms to wine. The aim of this study was to analyze whether a real sensitization to wine proteins could be confirmed by diagnostic and/or immunological settings. Findings For this purpose, 19 subjects with self-reported intolerance to wine of the invited subjects and 10 controls without a history of intolerance participated in an allergological examination (skin prick test, ImmunoCAP for determination of specific IgE antibodies, CAST for testing basophil activation, ImmunoBlot for testing specificity of IgE-antibodies). For the allergologic…

Fermented Honey and Manna Ash Products: Novel Ecological Niches of Wine Yeasts

2019

The selection of novel strains of yeasts is still relevant to improve flavour of wines produced around the word. Several food niches have not been microbiologically investigated and they might represent important sources of microorganisms with technological aptitudes, e.g. in wine industry. To this purpose, two novel yeast communities associated with matrices rich in carbohydrates and characterized by low levels of water activity (aw), such as fermented honey by-products (FHP) and “Manna” ash products (MAP) extracted from Fraxinus angustifolia (Oleaceae), were investigated. FHP contain mainly fructose and glucose, while MAP ash is mainly characterized by high concentrations of mannitol, fru…

Aroma production and fermentation performance of S. cerevisiae × S. kudriavzevii natural hybrids under cold oenological conditions

2019

This work aims to describe the wine fermentation characteristics of 23 natural S. cerevisiae × S. kudriavzevii hybrid yeasts related to fermentative environments isolated from different regions and their significance for the aroma spectra of the produced wines. Fermentations were performed at 12 °C in artificial must, and S. cerevisiae and S. kudriavzevii pure species strains were used for comparison purposes. We determined the relevant kinetic parameters of fermentation, the concentration of the main metabolites and the main aroma-related compounds produced after fermentation. The results revealed that some strains that show well-rounded characteristics could be profitable yeast starters f…

Volatile phenol determination in wine

1981

International audience

Sensory drivers of intrinsic quality of red wines

2013

Abstract The present study aims at evaluating the effect of culture and level of expertise on the perception of wine intrinsic quality. Therefore, regular consumers (108) and experts (119) from La Rioja (RJ-Spain) and Cotes du Rhone (CdR-France) evaluated the intrinsic quality of 12 red wines from both regions. Participants had to categorise the wines according to four levels of quality going from very low to very high quality. Results show no significant correlation between the quality scores given by experts and regular consumers whereas judgments given by French and Spanish experts are significantly correlated as are consumers' quality judgments. This demonstrates that perceived intrinsi…

The role of internal resources in the competitive positioning of Sicilian wine cooperatives

2019

The paper is an original article that uses accounting frameworks to determine what creates a competitive advantage in a cooperative business model. In particular, it investigates the influence of tangible, intangible and financial resources on the business performance of cooperatives operating in the Sicilian wine industry, with the RBV of the firms as a theoretical background. Using a linear regression model, our results show that tangible and financial resources are a source of a sustained competitive advantage. This study fills the gap existing in the strategic management literature related to the role of resources, tangible and intangible, in the cooperative system, providing both theor…

2019

This paper describes data collected on 2 sets of 8 French red wines from two grape varieties: Pinot Noir (PN) and Cabernet Franc (CF). It provides, for the 16 wines, (i) sensory descriptive data obtained with a trained panel, (ii) volatile organic compounds (VOC) quantification data obtained by Headspace Solid Phase Micro-Extraction - Gas Chromatography - Mass Spectrometry (HS-SPME-GC-MS) and (iii) odor-active compounds identification by Headspace Solid Phase Micro-Extraction - Gas Chromatography - Mass Spectrometry - Olfactometry (HS-SPME-GC-MS-O). The raw data are hosted on an open-access research data repository [1].

The role of olfaction in the elaboration and use of the Chardonnay wine concept

2005

The existence of a Chardonnay wine concept was explored in two experiments. In the first experiment, 28 Chardonnay wine experts assessed in terms of a score the degree of representativeness of 48 white wines according to their own Chardonnay wine concept. The samples were 29 wines made from Chardonnay grapes and 19 wines made from other grape varieties (Aligote, Melon de Bourgogne, Sylvaner, Sauvignon blanc, Chenin, Marsanne and Pinot blanc). Two assessment conditions were conducted: orthonasal and global (orthonasal plus retronasal and mouthfeel perceptions). Globally, scores were higher for Chardonnay wines than for non-Chardonnay ones and the consensus among experts demonstrated the exis…